数字农科院2.0

Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics

文献类型： 外文期刊

作者： Yao, Yishun;Huang, Meigui;Liao, Qiuhong;Wang, Xiaomin;Yu, Jingyang;Hayat, Khizar;Zhang, Xiaoming;Ho, Chi-Tang

作者机构：

关键词： Aroma evolution;Flavor precursors;Flavoromics;Lipid oxidation;Maillard reaction

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 464 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Untargeted flavoromics and targeted quantitative analysis of key aroma compounds, and analysis of dynamic change of aroma precursors concentration were used to investigate the aroma evolution of traditional braised pork and the underlying mechanism. The results indicated that lipid oxidation dominated at early cooking stage (0th-45th min), resulting in an increased concentration of most aldehydes, alcohols, ketones, such as hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, 1-octen-3-ol, and 2,3-octanedione, accompanied with an enhanced unpleasant fatty odor. From 45th to 73rd min, the seasonings alleviated excessive oxidation of unsaturated fatty acids accompanied with decreased aldehydes. Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acids in meat through Maillard reaction, and facilitated the formation of dimethyl trisulfide, dimethyl disulfide, methanethiol, and 2-furfural, which contributed to the meaty, sauce-like, and sweety aroma, thus formed the characteristic aroma of traditional braised pork.

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